1/2 cup vegan butter
1 cup brown sugar or coconut sugar
2 over-ripe bananas, mashed
1 tsp vanilla
2 1/2 cups almond flour
1 tsp baking soda
1/2 tsp baking powder
dash of sea salt
1 cup dark chocolate chips
Preheat your oven to 375F and line two baking sheets with parchment paper and lightly grease.
In a large bowl, combine the butter and brown sugar. You can use a wooden spoon or a regular spoon to combine. Stir till smooth and well incorporated. To the bowl, add the bananas and vanilla. Mash till smooth and stir till well combined.
To the bowl, add the almond flour, baking powder, baking soda and salt. Whisk till combined. You can now fold in the chocolate chips!
Using a 1-2 tbsp. ice cream scoop begin dropping them onto your parchment paper leaving around 2 inches between each cookie.
Bake your cookies for 10-12 minutes or until lightly golden brown on the outside. They will seem undercooked (just slightly) but don’t panic. Remove them from the oven and let them cool completely on the baking sheet.
Enjoy as a snack or for breakfast.
If you are not using almond flour then you can use 2 cups of regular all-purpose.